I still remember the first time I made this Mini Egg Brownie Cookies Recipe — I honestly couldn’t stop tasting the dough. The smell of rich cocoa mixed with chocolate chunks filled my kitchen, and I knew they were going to be special.

When they came out of the oven, slightly crackly on top and soft in the center, I was hooked. The crunch from the mini eggs adds the perfect texture contrast. If you love brownies and cookies equally, this recipe truly gives you the best of both worlds.

You can also enjoy a refreshing side like Crunchy Asian Cabbage Slaw Recipe to balance the sweetness.

Ingredients

• 113 g unsalted butter — make sure it’s at room temperature so it creams smoothly with sugar.
• 100 g brown sugar — adds moisture and a soft, chewy texture. It also deepens the flavor.
• 80 g granulated sugar — helps create slightly crisp edges.
• 1 large egg — use at room temperature for even mixing and better texture.
• 1 tsp vanilla extract — enhances the chocolate flavor beautifully.
• 132 g all-purpose flour — provides structure without making the cookies dense.
• 53 g cocoa powder — use good-quality cocoa for a rich chocolate flavor.
• 1 tsp baking soda — helps the cookies rise slightly and stay soft inside.
• 1/2 tsp espresso powder — optional but highly recommended; it intensifies the chocolate taste without making it taste like coffee.
• 1/2 tsp salt — balances sweetness and enhances overall flavor.
• 200 g mini chocolate eggs — roughly chop half and leave half whole for texture and decoration.
• 60 g dark chocolate chunks — creates pockets of melted chocolate throughout the cookie.
• Flaked sea salt — sprinkle on top before baking for a sweet-salty finish.

Note: This recipe makes about 8 large cookies or 10 medium-sized cookies. You might also pair it with a savory option like Creamy Thai Red Curry Chicken Bowls Recipe for a complete dessert-and-meal experience.

Variations

You can easily customize these cookies depending on your preference:

• Dairy-Free Option: Replace butter with a plant-based butter alternative and use dairy-free chocolate chunks.
• Extra Chocolate: Add white chocolate chips for contrast in flavor and color.
• Nutty Addition: Fold in chopped walnuts or pecans for added crunch.
• Different Candy Swap: If mini eggs aren’t available, try chopped chocolate-covered candies or caramel-filled chocolates.
• Less Sweet Version: Reduce granulated sugar slightly if you prefer a darker, richer cocoa flavor.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 10–12 minutes
• Total Time: About 1 hour (including chilling time)

Equipment You Need

• Stand mixer or hand mixer — to cream butter and sugar smoothly
• Mixing bowls — for separating wet and dry ingredients
• Whisk — for evenly combining dry ingredients
• Spatula — to fold in chocolate and mini eggs
• Plastic wrap — for chilling the dough
• Baking tray — for baking the cookies
• Parchment paper — prevents sticking
• Cooling rack — helps cookies cool evenly

How to Make Mini Egg Brownie Cookies Recipe?

These cookies come together easily, but following each step carefully ensures perfect texture and flavor.

Cream the Butter and Sugars

Start by beating the butter, brown sugar, and granulated sugar together until smooth and creamy. This step is important because proper creaming creates a soft texture. Don’t rush it — mix until light and fluffy.

Add Egg and Vanilla

Add the egg and vanilla extract to the creamed mixture. Mix until fully combined. Scrape down the sides of the bowl to make sure everything blends evenly.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt. Whisking ensures the cocoa and baking soda distribute evenly, preventing lumps.

Mix Wet and Dry Together

Slowly add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing, as that can make the cookies tough instead of soft and fudgy.

Fold in Chocolate and Mini Eggs

Gently fold in the chopped mini eggs and dark chocolate chunks. The dough will be thick and slightly sticky — that’s exactly what you want for brownie-style cookies.

Chill the Dough

Wrap the dough in plastic wrap and chill for 30–45 minutes. Chilling prevents excessive spreading and keeps the cookies thick and chewy.

Scoop and Bake

Preheat the oven to 350°F (175°C). Scoop dough onto a lined baking tray, leaving space between each cookie. Sprinkle flaked sea salt on top. Bake for 10–12 minutes until the edges are set but centers are slightly soft.

Cool Properly

Let cookies cool on the baking tray for 5 minutes before transferring to a cooling rack. They continue to set as they cool, giving you that perfect fudgy center.

Additional Tips for Making this Recipe Better

After making these multiple times, here’s what I’ve learned:

• I always use good-quality cocoa powder because it makes a noticeable difference in flavor.
• I slightly underbake the cookies for extra fudginess — they firm up as they cool.
• I press a few extra mini eggs on top right before baking for a prettier finish.
• I let the dough chill properly; skipping this step makes them spread too much.
• I use a cookie scoop to keep all cookies the same size for even baking.

How to Serve Mini Egg Brownie Cookies Recipe?

These cookies look beautiful on a simple white serving plate with extra mini eggs scattered around for decoration. You can dust them lightly with powdered sugar for an elegant touch. I love serving them slightly warm with a scoop of vanilla ice cream or alongside a hot latte. They also make a wonderful addition to dessert tables during spring celebrations.

Nutritional Information

Here’s an approximate breakdown per cookie (depending on size):

• Calories: 280–320 kcal
• Protein: 4–5 g
• Carbohydrates: 35–40 g
• Fat: 14–18 g

Values may vary based on portion size and ingredient brands used.

Make Ahead and Storage

Storing

Store cooled cookies in an airtight container at room temperature. They stay fresh for about 4–5 days while maintaining their chewy texture.

Freezing

You can freeze baked cookies in a freezer-safe container for up to 3 months. You can also freeze the dough balls and bake them directly from frozen, adding an extra 1–2 minutes to baking time.

Reheating

To bring back that fresh-baked taste, warm the cookies in a 300°F oven for 5 minutes. The chocolate will soften and taste freshly melted again.

Why You’ll Love This Recipe?

These cookies are truly irresistible, and here’s why:

• Fudgy Brownie Texture: They have that rich, gooey center like a brownie but with crisp cookie edges.
• Perfect Chocolate Flavor: Cocoa powder and dark chocolate combine for deep chocolate taste.
• Fun Crunch: Mini eggs add a satisfying crunch and beautiful color.
• Simple Ingredients: Everything is easy to find and simple to prepare.
• Great for Any Occasion: Perfect for holidays, gifting, or whenever chocolate cravings hit.

Ben Carraoli

Mini Egg Brownie Cookies Recipe

I still remember the first time I made these Mini Egg Brownie Cookies — I honestly couldn’t stop tasting the dough. The smell of rich cocoa mixed with chocolate chunks filled my kitchen, and I knew they were going to be special.

Print Recipe Pin Recipe

Total Time 1 hour hr

Ingredients Method Notes

Ingredients

  

• 113 g unsalted butter — make sure it’s at room temperature so it creams smoothly with sugar.
• 100 g brown sugar — adds moisture and a soft chewy texture. It also deepens the flavor.
• 80 g granulated sugar — helps create slightly crisp edges.
• 1 large egg — use at room temperature for even mixing and better texture.
• 1 tsp vanilla extract — enhances the chocolate flavor beautifully.
• 132 g all-purpose flour — provides structure without making the cookies dense.
• 53 g cocoa powder — use good-quality cocoa for a rich chocolate flavor.
• 1 tsp baking soda — helps the cookies rise slightly and stay soft inside.
• 1/2 tsp espresso powder — optional but highly recommended; it intensifies the chocolate taste without making it taste like coffee.
• 1/2 tsp salt — balances sweetness and enhances overall flavor.
• 200 g mini chocolate eggs — roughly chop half and leave half whole for texture and decoration.
• 60 g dark chocolate chunks — creates pockets of melted chocolate throughout the cookie.
• Flaked sea salt — sprinkle on top before baking for a sweet-salty finish.

Method

 

1. Start by beating the butter, brown sugar, and granulated sugar together until smooth and creamy. This step is important because proper creaming creates a soft texture. Don’t rush it — mix until light and fluffy.
2. Add the egg and vanilla extract to the creamed mixture. Mix until fully combined. Scrape down the sides of the bowl to make sure everything blends evenly.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt. Whisking ensures the cocoa and baking soda distribute evenly, preventing lumps.
4. Slowly add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing, as that can make the cookies tough instead of soft and fudgy.
5. Gently fold in the chopped mini eggs and dark chocolate chunks. The dough will be thick and slightly sticky — that’s exactly what you want for brownie-style cookies.
6. Wrap the dough in plastic wrap and chill for 30–45 minutes. Chilling prevents excessive spreading and keeps the cookies thick and chewy.
7. Preheat the oven to 350°F (175°C). Scoop dough onto a lined baking tray, leaving space between each cookie. Sprinkle flaked sea salt on top. Bake for 10–12 minutes until the edges are set but centers are slightly soft.
8. Let cookies cool on the baking tray for 5 minutes before transferring to a cooling rack. They continue to set as they cool, giving you that perfect fudgy center.

Notes

• I always use good-quality cocoa powder because it makes a noticeable difference in flavor.
• I slightly underbake the cookies for extra fudginess — they firm up as they cool.
• I press a few extra mini eggs on top right before baking for a prettier finish.
• I let the dough chill properly; skipping this step makes them spread too much.
• I use a cookie scoop to keep all cookies the same size for even baking